¼ cup toor dal
½ teaspoon turmeric powder
¼ cup chopped tomatoes
¼ teaspoon minced fresh ginger root
½ green chilli, finely chopped
¼ cup chopped fresh coriander
1 teaspoon rasam powder
½ teaspoon salt (more, if desired)
1 teaspoon corn oil
¼ teaspoon asafoetida
2 to 4 curry leaves
1 dried red pepper
1 teaspoon mustard seeds
2 tablespoons fresh lemon juice
Boil 3 cups of wter in a tall saucepan. Add toor dal and ¼ teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, for about 30 minutes until dal becomes creamy. Set aside.
Transfer creamy dal to a saucepan over medium heat with 3 cups of warm water and add remaining ¼ teaspoon turmeric powder. Let it boil.
Add tomatoes and let cook for 2 to 4 minutes. Cooked tomatoes will blend well with creamy dal.
Add ginger, green chilli, and coriander to the dal mixture. Let simmer for about 2 minutes. Add rasam powder and salt and let them blend with the seasonings for another minute or two.
Heat oil in a small butter warmer. When oil is hot , but not smoking, add asafoetida, curry leaves, red pepper, and mustard seeds. When mustard seeds burst add to the above rasam mixture. Let rasam mixture. Let rasam mixture come to a boil.
Immediately remove from heat. Add the lemon juice and stir will.